Light Holiday Tea Cakes

Light Holiday Tea Cakes

6

"So, you're making a pot of tea for friends? Add a nutritious snack with these easy, spicy mini-muffins."
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Ingredients

servings 51 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees. In a large bowl, beat egg whites until stiff. Fold in applesauce, half-and-half and vanilla. In a separate bowl, combine Splenda, flour, baking soda, spices. Fold dry ingredients into wet mixture. Fold in pineapple, cranberries and nuts. Spoon batter into non-stick mini-muffin pans greased with cooking spray. Bake 12-15 minutes. Remove, cool. Dust with confectioner's sugar if desired.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

This was a super easy and delicious recipe. I nixed the nuts and pineapple to lower calories - and used soy milk instead of half and half. The result was delicious and super moist little muffi...

Most helpful critical review

I thought these were good. They reminded me of a fusion of a super moist bran muffin, a regular spice cake, and even a fruit cake. I used all of the ingredients except I subbed regular sugar for...

This was a super easy and delicious recipe. I nixed the nuts and pineapple to lower calories - and used soy milk instead of half and half. The result was delicious and super moist little muffi...

Used sugar instead of splenda, all-purpose flour only, didn't have pumpkin pie spice so subbed with cloves & nutmeg, and left out the pineapple. These were a hit & very moist!

These were perfect for a little breakfast. As you can see by the picture, I had to take it with only 2 of those little babies left!! Hubby enjoyed them as much as I did. I didn't have any pin...

I made this into a cake and baked for 50 minutes in a 8 inch cake pan. I used 1% milk instead of the half-and -half. I used almond extract and vanilla and used around 1 1/4 - 1 1/2 cups fresh c...

I thought these were good. They reminded me of a fusion of a super moist bran muffin, a regular spice cake, and even a fruit cake. I used all of the ingredients except I subbed regular sugar for...

I gave this recipe 5 stars because it's the first low fat, low carb muffin recipe that I have tried & actually liked. I know the title says tea cakes, but they are more like muffins, esp. after ...